1832 - Pastry, Cakes, and Sweetmeats

Rusk

DDV CULINARY

A quarter of a pound of powdered sugar.

A quarter of a pound of fresh butter.

One pound of flour sifted.

One egg.

Three wine-glasses of milk.

A wine-glass and a half of the best yeast.

A table-spoonful of rose-water.

A tea-spoonful of powdered cinnamon.

Sift your flour into a pan. Cut up the butter in the milk, and warm them
a little, so as to soften the butter, but not to melt it entirely.
Beat your egg; pour the milk and butter into your pan of flour,
then the egg, then the rose-water and spice, and lastly the yeast.
Stir all well together with a knife.

Spread some flour on your paste-board: lay the dough on it, and knead it well.
Then divide it into small pieces of an equal size, and knead each piece into a little thick round cake.
Butter an iron pan, lay the cakes in it, and set them in a warm place to rise.
Prick the tops with a fork.
When they are quite light, bake them in a moderate oven.

*It is better to put a little of the beaten white of egg and sugar at first under the currant-jelly.